I've made so many great recipes, like this one, from Cooking Light Quick Baking, a magazine special. Makes 22 2-1/2 inch cookies.
3/4 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp grated whole nutmeg (or ground nutmeg)
1/4 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp fresh black pepper
1 cup packed brown sugar
5 Tbsp butter, softened
1 tsp pure vanilla extract
1 large egg
1/2 cup old-fashioned rolled oats
Preheat oven to 350°F. Line 2 rimmed baking sheets with Silpats (silicone liners) or parchment paper, and set aside.
Whisk together flour, cinnamon, baking soda, allspice, nutmeg, salt, cloves and black pepper in a mixing bowl.
In the bowl of a Kitchen Aid type mixer fitted with the paddle beater, combine the sugar, butter and vanilla extract. Mix until smooth. Add the egg, and mix well. Stir in the flour mixture and the oats.
Drop by level tablespoons (or use a small disher, an ice cream scoop with a release) 2 inches apart on the baking sheets. Bake for 12 minutes or until crisp. Let cool for 3 minutes on the baking sheets, then transfer the cookies to a wire rack until cooled.
To make ice cream sandwiches, place one cookie top down on a plate. Add a scoop of your favorite ice cream (softened ice cream works best), and push down gently with another cookie on top.